CN104012595B - A kind of containing polliniferous Guokui food - Google Patents

Abstract

A kind of containing polliniferous Guokui food, relate to food technology field, be made up of the component of following parts by weight, Strong flour 70-90 part, corn flour 4-6 part, cumin powder 0.2-1 part, raisins 1-2 part, sweet osmanthus pollen 0.1-0.5 part, rhodiola root pollen 0.1-0.2 part, Boxthorn Seed Oil 0.3-0.8 part, fibre of lotus root 0.5-1 part, tea plant pollen 0.1-0.5 part, cooking wine 0.5-1 part, mutton pine 0.4-1 part, pine-seed oil 0.1-0.5 part, water and yeast are appropriate.The Guokui food that the present invention produces changes conventional formulation, increases the compositions such as multiple pollen and special cooking wine, nutritious, can improve immunity, is applicable to all kinds of crowd and eats, nutrition and health care.

Description

A kind of containing polliniferous Guokui food

Technical field

The present invention relates to food technology field, be specifically related to a kind of containing polliniferous Guokui food.

Background technology

Speciality Foods hard wheat cake is with a long history, starts from the Tang Dynasty before more than 1000 year; Because form exactly likes the helmet, be commonly called as " hard wheat cake ".Hard wheat cake comes from the gift mutually given between relatives and friends, implied meaning " satisfactorily ", after develop into flavour instant food.This food gets high quality wheat flour, pressure stalk and face, and the preparation method of pan slow fire baking is also one of major reason that mouthfeel is good.This food appearance spot is yellow, and otch sand is white, crisp alive agreeable to the taste, Yi Jiufang, Portable belt; The most famous is universe state hard wheat cake, Changwu County's hard wheat cake, Qishan County's hard wheat cake, and Fengxiang County hard wheat cake, all passes in generation.This food is particularly dense with the characteristic of lacol flavor, and the present invention gives this point just, design and implementation, has one's own knack.As Chinese patent CN201110142526.X discloses a kind of production of coarse cereals Guokui food, present different taste, but its nutritive value is very not high.

Summary of the invention

Technical problem to be solved by this invention is to provide a kind of delicious, and what crisp-fried was agreeable to the taste contains polliniferous Guokui food.

Technical problem to be solved by this invention realizes by the following technical solutions:

A kind of containing polliniferous Guokui food, be made up of the component of following parts by weight, Strong flour 70-90 part, corn flour 4-6 part, cumin powder 0.2-1 part, raisins 1-2 part, sweet osmanthus pollen 0.1-0.5 part, rhodiola root pollen 0.1-0.2 part, Boxthorn Seed Oil 0.3-0.8 part, fibre of lotus root 0.5-1 part, tea plant pollen 0.1-0.5 part, cooking wine 0.5-1 part, mutton pine 0.4-1 part, pine-seed oil 0.1-0.5 part, water and yeast are appropriate.

The better parts by weight of each component are:

Strong flour 80 parts, corn flour 5 parts, cumin powder 0.5 part, raisins 1 part, sweet osmanthus pollen 0.3 part, rhodiola root pollen 0.1 part, Boxthorn Seed Oil 0.5 part, fibre of lotus root 0.5 part, tea plant pollen 0.3 part, cooking wine 0.5 part, mutton pine 0.6 part, pine-seed oil 0.3 part, water and yeast are appropriate.

Described cooking wine steeps 0.2 part, cassia bark, 0.2 part, Chinese prickly ash, matrimony vine 1 part, Radix Codonopsis 1 part, Chinese yam 1 part, the Radix Astragali 1 part, subprostrate sophora 1 part, alkanet 0.5 part, pedicellus cucurbitae 0.3 part and longan 1 part by the mixing wine immersion of sweet rice wine 5 parts, red hayberry wine 15 parts, barley wine 50 parts, pomegranate wine 10 parts and cordyceps militaris liquor 1 part to filter obtained liquid afterwards in 30 days;

Described cumin powder is allocated to grind together by 1 part, fennel of resting in peace, anise 1 part, peanut 3 parts, sesame 2 parts, galingal 1 part, Bulbus Allii Fistulosi 1 part and salt 1 part to form.

Processing step is as follows,

1) sweet osmanthus pollen, rhodiola root pollen, fibre of lotus root and tea plant pollen and cooking wine are mixed, then add Strong flour and corn flour is mixed thoroughly, be prepared into material a;

2) material a is added suitable quantity of water and yeast, rub up evenly and add a cover, at 18-24 DEG C, fermentation 2-4 hour, is prepared into material b;

3) material b is placed in case and presses with yoke edge break limit, in the process of pressure, then add a little flour, vertical compression is photochromic profit to face, then be divided into the some pieces of little cakes of circle according to baking mould size, by raisins and mutton pine evenly by the surface being pressed in little cake, be prepared into material c;

4) Boxthorn Seed Oil and pine-seed oil are spilt in a mold, put into material c and carry out baking, baking temperature 180-220 DEG C, cooking time 80-90 minute, before going out mould, while hot cumin powder is sprinkling upon the surface of cake, then take out and be chilled to room temperature and can pack.

The invention has the beneficial effects as follows: the Guokui food that the present invention produces changes conventional formulation, increases the compositions such as multiple pollen and special cooking wine, nutritious, can improve immunity, be applicable to all kinds of crowd and eat, nutrition and health care.

Detailed description of the invention

The technological means realized to make the present invention, creation characteristic, reaching object and effect is easy to understand, below in conjunction with specific embodiment, setting forth the present invention further.

Embodiment 1

A kind of containing polliniferous Guokui food, be made up of the component of following parts by weight: Strong flour 80 parts, corn flour 5 parts, cumin powder 0.5 part, raisins 1 part, sweet osmanthus pollen 0.3 part, rhodiola root pollen 0.1 part, Boxthorn Seed Oil 0.5 part, fibre of lotus root 0.5 part, tea plant pollen 0.3 part, cooking wine 0.5 part, mutton pine 0.6 part, pine-seed oil 0.3 part, water and yeast are appropriate.

Described cooking wine steeps 0.2 part, cassia bark, 0.2 part, Chinese prickly ash, matrimony vine 1 part, Radix Codonopsis 1 part, Chinese yam 1 part, the Radix Astragali 1 part, subprostrate sophora 1 part, alkanet 0.5 part, pedicellus cucurbitae 0.3 part and longan 1 part by the mixing wine immersion of sweet rice wine 5 parts, red hayberry wine 15 parts, barley wine 50 parts, pomegranate wine 10 parts and cordyceps militaris liquor 1 part to filter obtained liquid afterwards in 30 days;

Described cumin powder is allocated to grind together by 1 part, fennel of resting in peace, anise 1 part, peanut 3 parts, sesame 2 parts, galingal 1 part, Bulbus Allii Fistulosi 1 part and salt 1 part to form.

Processing step is as follows,

1) sweet osmanthus pollen, rhodiola root pollen, fibre of lotus root and tea plant pollen and cooking wine are mixed, then add Strong flour and corn flour is mixed thoroughly, be prepared into material a;

2) material a is added suitable quantity of water and yeast, rub up evenly and add a cover, at 18-24 DEG C, fermentation 2-4 hour, is prepared into material b;

3) material b is placed in case and presses with yoke edge break limit, in the process of pressure, then add a little flour, vertical compression is photochromic profit to face, then be divided into the some pieces of little cakes of circle according to baking mould size, by raisins and mutton pine evenly by the surface being pressed in little cake, be prepared into material c;

4) Boxthorn Seed Oil and pine-seed oil are spilt in a mold, put into material c and carry out baking, baking temperature 180-220 DEG C, cooking time 80-90 minute, before going out mould, while hot cumin powder is sprinkling upon the surface of cake, then take out and be chilled to room temperature and can pack.

Embodiment 2

A kind of containing polliniferous Guokui food, be made up of the component of following parts by weight, Strong flour 90 parts, corn flour 4 parts, cumin powder 1 part, raisins 1 part, sweet osmanthus pollen 0.5 part, rhodiola root pollen 0.1 part, Boxthorn Seed Oil 0.8 part, fibre of lotus root 0.5 part, tea plant pollen 0.5 part, cooking wine 0.5 part, mutton pine 1 part, pine-seed oil 0.1 part, water and yeast are appropriate.

Described cooking wine steeps 0.2 part, cassia bark, 0.2 part, Chinese prickly ash, matrimony vine 1 part, Radix Codonopsis 1 part, Chinese yam 1 part, the Radix Astragali 1 part, subprostrate sophora 1 part, alkanet 0.5 part, pedicellus cucurbitae 0.3 part and longan 1 part by the mixing wine immersion of sweet rice wine 5 parts, red hayberry wine 15 parts, barley wine 50 parts, pomegranate wine 10 parts and cordyceps militaris liquor 1 part to filter obtained liquid afterwards in 30 days;

Described cumin powder is allocated to grind together by 1 part, fennel of resting in peace, anise 1 part, peanut 3 parts, sesame 2 parts, galingal 1 part, Bulbus Allii Fistulosi 1 part and salt 1 part to form.

Processing step is as follows,

1) sweet osmanthus pollen, rhodiola root pollen, fibre of lotus root and tea plant pollen and cooking wine are mixed, then add Strong flour and corn flour is mixed thoroughly, be prepared into material a;

2) material a is added suitable quantity of water and yeast, rub up evenly and add a cover, at 18-24 DEG C, fermentation 2-4 hour, is prepared into material b;

3) material b is placed in case and presses with yoke edge break limit, in the process of pressure, then add a little flour, vertical compression is photochromic profit to face, then be divided into the some pieces of little cakes of circle according to baking mould size, by raisins and mutton pine evenly by the surface being pressed in little cake, be prepared into material c;

4) Boxthorn Seed Oil and pine-seed oil are spilt in a mold, put into material c and carry out baking, baking temperature 180-220 DEG C, cooking time 80-90 minute, before going out mould, while hot cumin powder is sprinkling upon the surface of cake, then take out and be chilled to room temperature and can pack.

More than show and describe general principle of the present invention and principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; what describe in above-described embodiment and description just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.Application claims protection domain is defined by appending claims and equivalent thereof.

Claims (1)

1. one kind contains polliniferous Guokui food, it is characterized in that, be made up of the component of following parts by weight: Strong flour 80 parts, corn flour 5 parts, cumin powder 0.5 part, raisins 1 part, sweet osmanthus pollen 0.3 part, rhodiola root pollen 0.1 part, Boxthorn Seed Oil 0.5 part, fibre of lotus root 0.5 part, tea plant pollen 0.3 part, cooking wine 0.5 part, mutton pine 0.6 part, pine-seed oil 0.3 part, water and yeast are appropriate;

Described cooking wine steeps 0.2 part, cassia bark, 0.2 part, Chinese prickly ash, matrimony vine 1 part, Radix Codonopsis 1 part, Chinese yam 1 part, the Radix Astragali 1 part, subprostrate sophora 1 part, alkanet 0.5 part, pedicellus cucurbitae 0.3 part and longan 1 part by the mixing wine immersion of sweet rice wine 5 parts, red hayberry wine 15 parts, barley wine 50 parts, pomegranate wine 10 parts and cordyceps militaris liquor 1 part to filter obtained liquid afterwards in 30 days;

Described cumin powder is allocated to grind together by 1 part, fennel of resting in peace, anise 1 part, peanut 3 parts, sesame 2 parts, galingal 1 part, Bulbus Allii Fistulosi 1 part and salt 1 part to form;

Preparation method is as follows:

1) sweet osmanthus pollen, rhodiola root pollen, fibre of lotus root and tea plant pollen and cooking wine are mixed, then add Strong flour and corn flour is mixed thoroughly, be prepared into material a;

2) material a is added suitable quantity of water and yeast, rub up evenly and add a cover, at 18-24 DEG C, fermentation 2-4 hour, is prepared into material b;

3) material b is placed in case and presses with yoke edge break limit, in the process of pressure, then add a little flour, vertical compression is photochromic profit to face, then be divided into the some pieces of little cakes of circle according to baking mould size, by raisins and mutton pine evenly by the surface being pressed in little cake, be prepared into material c;

4) Boxthorn Seed Oil and pine-seed oil are spilt in a mold, put into material c and carry out baking, baking temperature 180-220 DEG C, cooking time 80-90 minute, before going out mould, while hot cumin powder is sprinkling upon the surface of cake, then take out and be chilled to room temperature and can pack.